How to make it

Prepare cake mix as directed and add extract and 1/2 cup shredded coconut. Pour into pans and cook as directed.

While cake is still warm, poke holes all in cake. Mix condensed milk and cream of coconut together in bowl. Pour over the bottom layer of cake a little at a time, allowing to soak in. Repeat this until about 1/2 of mixture is used. Put some cool whip between layers an put other layer on top and repeat putting mixture on this layer until all used.

Frost cake with cool whip and put coconut all over outside of cake.

Refridgerate for at least one hour before serving. This cake is even better the next day.